Type what you have

Ingredients

• ✓ 15-bean soup mix
• vegetable broth
• tomato
• onion
• carrot
• celery
• garlic
• salt
• paprika
• black pepper

Instructions

1. 1 Combine vegetable broth, rinsed beans, diced tomatoes, onion, carrots, celery, garlic, sea salt, paprika, and black pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ 15-bean soup mix
• chicken stock
• ham bone
• onion
• carrot
• celery
• garlic
• bay leaf
• ham
• liquid smoke
• mustard powder
• salt
• black pepper

Instructions

1. 1 Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely.
2. 2 Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. When boiling, add soaked beans. Reduce the heat and simmer until tender, about 1 hour.
3. 3 Return stock and beans to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce the heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 more minutes.
4. 4 Remove ham bone from the soup. Season with salt and pepper before serving.

By Rick Kleinhans kokodiablo

Ingredients

• ✓ 15-bean soup mix
• olive oil
• onion
• carrot
• crimini mushroom
• celery
• dinosaur kale
• red swiss chard leaf
• garlic
• vegetable broth
• bay leaf
• rosemary
• basil
• salt
• black pepper

Instructions

1. 1 Place bean soup mix (without seasoning packet) into a large container; cover with several inches of cool water. Let stand 8 hours to overnight. Strain and rinse.
2. 2 Heat olive oil in a stockpot over medium heat. Add onion; cook until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
3. 3 Pour broth over vegetable mixture; bring to a boil.
4. 4 Reduce the heat; add bay leaves, rosemary, basil, salt, and black pepper. Add strained beans; simmer until softened, 1 ½ to 2 hours.

By tamara

Ingredients

• ✓ 15-bean soup mix
• ham
• ham bone
• carrot
• celery
• onion
• tomato
• vegetable broth
• vegetable juice
• lemon juice
• worcestershire sauce
• dijon mustard
• chili powder
• parsley
• black pepper
• bay leaf
• chicken broth
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
3. 3 Drain beans and transfer to a large pot. Fill with enough water to cover by about 1 inch; bring to a boil over medium heat. Reduce the heat to low and simmer for 30 minutes. Drain.
4. 4 Add ham, ham bone, carrots, celery, onion, and undrained diced tomatoes to the pot. Stir in vegetable broth, vegetable juice, lemon juice, Worcestershire sauce, Dijon, chili powder, parsley, pepper, and bay leaves. Pour in enough chicken broth to cover ingredients and simmer over low heat, stirring occasionally and adding more chicken broth as needed, for about 8 hours.
5. 5 Remove and discard ham bone and season soup with salt. Continue to simmer for 1 to 2 hours. Remove bay leaves before serving.
6. 6 Serve and enjoy!

By BenevolentEmpress